Recently when the on-going Food event LYRO was announced at SindhiRasoi, I received a sweet Email from Poonam , a really enthusiastic lady, who shared some cool tips and tricks of cooking and some suggestions for this website. One of her suggestion was to rename the Event LYRO (Link your recipes of …..) to LINK~Your Recipes of…..! I actually liked the suggestion, because LINK sounds much better than LYRO, so henceforth this event will be known as LINK. Thanks Dear Poonam for your wonderful Suggestion !
Coming to the LINK~Your Recipes of Potato, which was the first theme of LINK event, I am Thankful to those sweet bloggers who took out time to submit their recipes of Potato. I am really sorry if you are yet to hear from me a Note of thanks for your efforts, but be sure I am obliged !
Time to announce another LINK, and this time its LINK~Your Recipes of Taro Root
Taro Root or Kachalu or Arbi, or Arvi, is one favorite Tuber of mine. I love the nutty and fishy flavor of it. Though Peeling this sticky tuber is something I dread as it leaves my hands itchy, but that doesn’t stop me to add this tuber in my meals .
Let’s check it’s Health quotient….
Dietary Fiber and Fat
Like many vegetables, taro root is great for those who are trying to watch their fat intake. One serving of taro root (132 g) has only .1 g of fat per serving. This fails to even register as a single percentage of your daily amount of fat.
Taro is high in beneficial nutrients, such as dietary fiber. One serving has 7 g of dietary fiber. This is 27 percent of your daily recommended amount of dietary fiber. Dietary fiber is important for two main reasons. Dietary fiber is great for the digestive system, as it helps to speed up the process and make the system regular. It can also help to lower cholesterol.
Cholesterol and Sodium
One serving of Taro has 0 mg of cholesterol. This same serving only has 20 mg of sodium. This is only 1 percent of your daily value of sodium.
Taro is high in a few vitamins that are important for the body. One serving has 11 percent of your daily value of Vitamin C. One cup of taro also has 19 percent of your daily amount of Vitamin E and 22 percent of your daily amount of Vitamin B6. Vitamin B6 is important for the immune system as well, whereas Vitamin E can help to reduce your risk of a heart attack (according to NutritionData).
One serving has 10 percent of your daily value of magnesium and phosphorus, while also offering 13 percent of your daily value of copper. Taro is an excellent source of potassium and manganese, with 18 percent of your daily value of potassium and 30 percent of your daily value of manganese. Potassium is important for the regulation of your heart functions and your blood pressure, while allowing your muscles to work as they should. Manganese is important for the “metabolism of proteins and fat” while helping out the immune system .
Source : ehow.
So what are you waiting for ? Just share your recipes of Taro root and help us relish it in number of ways.Just link your recipes in comment section and link back this post to that recipe in your blog. Non Bloggers can TYPE their recipes in comment area 🙂
Still any doubts? Read this !
Saye Masale waara Kachalu ( Taro Root stuffed with green spicy mixture)
- Kachalu 6 -Select the large ones
- Salt as per taste
- Coriander leaves 1 small bowl
- Green chillies 4
- Garlic 10 cloves
- Ginger 1 inch piece
- Coriander powder 1 tspn
- Turmeric Powder ¼ tspn
- Oil for Frying
- Wash Kachalu and boil them in salted water till half cooked.You can pressure cook these for one whistle.
- Cool, peel them, and fry for sometime till slightly golden in colour.
- Let them cool and meanwhile pound Coriander leaves, green chillies, ginger and garlic in mortar pestle (Hamam dasta) till a coarse mixture is obtained.
- Add some salt, turmeric powder and coriander powder and mix properly.
- Now slit each piece of kachalu, holding it with the tapering end upwards and the broader end downwards, moving the knife gently in the center, from the top to bottom and slit till ¾th of length.Repeat procedure for each piece and stuff each one with coriander mixture.
- Take a nonstick pan and pour little oil and cook the stuffed kachalu on slow flame, with a lid on.
- Keep tossing at regular intervals to avoid burning or charring of these and cook these till the rawness of green mixture is gone,approximately for 5-8 minutes.
- Serve with Dal rice or any Pulav/Biryani and enjoy the awesome Fish like taste of stuffed Arbi.
Today many Sindhi women might be busy cooking for Thadri, the festival of Sindhis in honour of Mata Sitladevi, wherein food is cooked a day prior to Thadri and the same is served on the Thadri, since it is the day of eating Cold Food.
Generally Food like Lolo (both cooked and fried ), Koki, Besani, Dal waro Phulko, Dhai Wada, Dhaas Karela, Dhaas Bhindi, Mirchi Pakora, Methi subzi, Sayi chutney etc. is prepared to be consumed cold, on Thadri. What’s cooking at your place today ?
Happy Thadri to All of You !